Friday, 17 June 2011

Bread Pudding

Love bread pudding so much and this is very easy to make. From preparation of ingredients till put into oven is just less than 30 minutes.  Tried this recipe for a few times never failed. But, recently my fridge is out of butter, I replaced butter with equal amount of vegetable oil. The pudding turned out soggy.

2 cups whole milk 

1/4 cup (57g) butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
1/4 teaspoon ground nutmeg (depending on taste preference)
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (French bread works best)
1/2 cup raisins (optional)

2 teaspoons cinnamon (depending on taste preference)
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 175 degrees C for 45 to 50 minutes or until set. Serve warm.
Bread Pudding Sauce

1 cup whole milk

2 Tablespoons butter
1/3 cup granulated white sugar (light brown sugar can be substituted)
1 teaspoon vanilla
1 Tablespoon flour
dash of salt
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).

I am submitting my post to Aspiring Bakers for Aspiring Bakers Contest.

1 comment:

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